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You're not alone if you've never been able to tell the difference between a macaron and a macaroon. It's an often-asked question, even by baking enthusiasts. The similar spellings and common ingredients of the cookies are probably the cause of the confusion.
Both are descended from an egg white, sugar, and almond biscuit from Italy. The Italian term "maccherone" (from which the word "macaroni" is derived) denotes fine dough. Macaron and macaroon, for all their similarities, are two distinct desserts or cookies. Keep reading to learn more about these baked goods.
What Is A Macaron?
The best place to find macarons (pronounced "mack-ah-ROHN") in a broad range of flavours and colours is in a French bakery. Making these elaborate miniature biscuits takes multiple steps and a lot of patience.
To start, egg whites are gently whipped to create a meringue with crisp peaks. Then, gradually stir in the almond flour, powdered sugar, and any necessary flavourings to make a light and fluffy dough that can be piped into round, absolutely symmetrical circles. When cooled, the smooth tops and ruffled bottoms of these cookies, which have been cooked, can be sandwiched together with the preferred filling.
What Is A Macaroon?
A macaroon (pronounced mack-ah-ROON) is a type of drop cookie that is created by combining sugar, beaten egg white, and shredded coconut. These cookies are quite easy to create and have a solid texture, unlike macarons. The first step is to whisk the egg whites until stiff peaks form. Next, gently mix in the salt, almond extract, vanilla extract, and sweetened condensed milk.
After mixing, generous spoonfuls are shaped—though not quite as precisely as with macarons—into little pyramids or domes and put on baking pans. They are then roasted until they turn golden brown. Macaroons are frequently dipped or drizzled with chocolate, or bakers can add almonds or dried fruit to them.
The 4 Differences Between Macarons And Macaroons
Texture
These cookies differ greatly in texture from one another. Compared to macarons, macarons have a far more delicate texture. The former is crunchy on the outside and chewy on the inside. It seems rather light. In contrast, the latter lacks a soft interior and is far denser. It just has a texture that is generally crunchy.
Ingredients Involved
The kinds of ingredients that go into making macarons and macaroons vary. Egg whites, powdered sugar, and almond flour are the main components of a macaron. Additionally, various fillings, including buttercream or ganache, and food colouring are required. However, macaroons are created using shredded coconut rather than almond flour. However, it doesn't change for the other two components.
Flavour Profile
Macaron flavours are considerably tastier than macaroons since they have extra flavourings and colours. Macaroons taste a bit like conventional coconut biscuits and are mostly flavoured with coconut. Generally speaking, their flavour is regarded as less decadent than that of macarons. On the other hand, some variations also contain almonds and chocolate.
Appearance
Despite having similar names, macaron and macaroon are very different in appearance. Macarons are available in an array of colours, from soft pastels to vivid hues. They usually draw attention and seem rather tasty. By contrast, macaroons lack vibrancy in their look. Their form is uneven, like drops, and their tint is golden brown.
